Best 4 Eggplant Quiche Dee Dees Recipes
Eggplant quiche is a delightful and versatile dish that combines the savory flavors of eggplant, cheese, and eggs into a delicious and satisfying meal. This recipe collection offers a variety of eggplant quiche recipes, each with a unique twist to cater to different tastes and preferences.
From the classic Eggplant Quiche with its combination of roasted eggplant, creamy cheese, and fluffy eggs, to the Spinach and Feta Eggplant Quiche that adds a burst of fresh spinach and tangy feta cheese, these recipes provide a range of options for both vegetarians and meat-eaters alike.
For a more indulgent experience, the Bacon and Cheddar Eggplant Quiche incorporates crispy bacon and sharp cheddar cheese, while the Sun-Dried Tomato and Pesto Eggplant Quiche adds a Mediterranean flair with sun-dried tomatoes and aromatic pesto.
Those seeking a lighter and healthier option can opt for the Eggplant and Zucchini Quiche, which combines eggplant and zucchini with fresh herbs and a touch of lemon zest, or the Crustless Eggplant Quiche, which eliminates the need for a traditional pastry crust.
And for a unique twist, the Sweet Potato and Black Bean Eggplant Quiche introduces a delightful combination of roasted sweet potatoes, black beans, and spices, creating a hearty and flavorful dish.
With so many delicious variations to choose from, these eggplant quiche recipes offer something for every palate. Whether you're looking for a classic comfort food or a more adventurous culinary experience, these recipes provide a perfect starting point for creating a memorable and satisfying meal.
EGGPLANT QUICHE
This is absolutely wonderful! I make a few and freeze them. One of my favorites for sure!
Provided by Deb Crane
Categories Savory Pies
Number Of Ingredients 15
Steps:
- 1. Partially bake crusts in prepared 450 degree oven for 6 minutes.
- 2. Cook eggplant covered in boiling water for 8-10 minutes. Drain well.
- 3. Cook onion and green pepper in butter until tender. Blend in flour,soup,salt,sugar,oregano and pepper. Heat until bubbly. Remove from heat. Stir in beaten eggs. Fold in tomato, cheese and eggplant. Pour into pie shells. Top with grated Parmesan cheese. Bake for 30 minutes at 350 degrees.
- 4. Freezes well!
DEEP FRIED EGGPLANT
Provided by Food Network
Categories side-dish
Time 23m
Yield 2 servings as a side dish or appetizer
Number Of Ingredients 16
Steps:
- Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.
- Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.
- In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
EGGPLANT PARM ONE-POT PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 serving
Number Of Ingredients 15
Steps:
- Add the butter to a large Dutch oven over medium heat. When the butter is melted, add the breadcrumbs and toast until golden, 2 to 3 minutes. Transfer to a plate and set aside.
- Heat the olive oil in the Dutch oven until hot. Add the garlic, eggplant and onion, season with the salt and cook, stirring, until softened, 1 to 2 minutes. Add the tomatoes, pasta, chicken stock, red pepper flakes and basil. Bring to simmer, cover and cook, stirring occasionally, until the pasta is al dente, 12 to 15 minutes.
- Remove the lid and stir in the Parmesan and mozzarella. Turn off the heat and continue to stir until the cheese has melted and the sauce is thick.
- Serve garnished with plenty of toasted breadcrumbs, Parmesan, parsley and basil.
RAVIOLI AND EGGPLANT STEW
Looking for a delicious dinner? Then check out this wonderful stew made with vegetables and ravioli that's sprinkled with cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook eggplant in oil 5 minutes, stirring occasionally. Stir in tomatoes and basil. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.
- Stir in water, zucchini and ravioli. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.
- Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted.
Nutrition Facts : Calories 335, Carbohydrate 23 g, Cholesterol 80 mg, Fat 3, Fiber 3 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1160 mg
Tips:
- For the Crust: Feel free to use store-bought pie crust to save time. If you're making your own, use a food processor to quickly combine the ingredients. For a gluten-free option, use almond flour or a gluten-free flour blend.
- For the Filling: Use a large skillet to cook the vegetables. This will ensure that they cook evenly. Don't overcrowd the skillet, or the vegetables will steam instead of brown.
- To Assemble: Start by preheating your oven to 350°F (175°C). Spray a 9-inch pie plate with nonstick cooking spray. Layer the cooked vegetables in the bottom of the pie plate. Top with the cheese, eggs, and milk mixture.
- For the Baking: Bake the quiche for 45-50 minutes, or until the center is set. Let it cool for a few minutes before slicing and serving.
- Serving Suggestions: Serve the quiche warm or at room temperature. It's a great option for breakfast, brunch, or lunch. You can also serve it as a side dish with dinner. Garnish with fresh herbs or a sprinkle of paprika before serving.
Conclusion:
Dee Dee's eggplant quiche is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover vegetables, and it's also a good source of protein and calcium. The quiche is also versatile and can be served for breakfast, lunch, or dinner. With so many variations, you can create a quiche that everyone will enjoy.
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